Coffee Nice Cream

This coffee nice cream is a dairy-free frozen dessert made with cold brew coffee, frozen bananas, cocoa powder, and oat milk. Naturally sweet and creamy, it blends into a soft-serve texture with rich coffee and chocolate notes, ideal for a lighter dessert option.

Total Time
Yield
8 servings
Difficulty

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Submitted by

Vitamix

Ingredients

⅔ cup 160 ml cold brew coffee
⅓ cup 80 ml oat milk
1 teaspoon vanilla extract
2 Tablespoons 15 g unsweetened cocoa powder
1 ½ pound 680 g sliced frozen bananas

⅔ cup 160 ml cold brew coffee
⅓ cup 80 ml oat milk
1 teaspoon vanilla extract
2 Tablespoons 15 g unsweetened cocoa powder
1 ½ pound 680 g sliced frozen bananas

Place all ingredients into the Vitamix container in the order listed and secure the lid.
Run the Frozen Dessert Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40-50 seconds, using the tamper to push ingredients toward the blades.
In about 30-60 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately.

Place all ingredients into the Vitamix container in the order listed and secure the lid.
Run the Frozen Dessert Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40-50 seconds, using the tamper to push ingredients toward the blades.
In about 30-60 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately.

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Nutrition

Chef's Note

Garnish with fresh coffee grounds.This dessert blends the natural sweetness of bananas with rich cocoa and bold coffee to create a creamy, energizing treat without the need for traditional dairy. Cocoa powder adds antioxidants that help combat oxidative stress, while the bananas provide potassium and natural carbohydrates for steady energy. Together, these ingredients offer a refreshing dessert that feels both flavorful and nourishing.

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